Pioneer Woman Stuffed Pepper Casserole is a comforting, filling dish that brings all the great flavors of stuffed peppers into a hearty casserole. It’s packed with ground beef, bell peppers, rice, and gooey melted cheese on top. The mix of tender veggies, savory meat, and the cheesy crust makes it a meal that feels like a warm hug on a plate.
I love how easy this casserole comes together, especially on busy nights when I want something tasty without a lot of fuss. The best part is that it combines everything you’d expect from classic stuffed peppers but in one dish—no need to stuff individual peppers. I usually add a little extra cheese because, well, cheese makes everything better in my book!
Serving this casserole with a simple side salad or some crusty bread makes for a great family dinner. It’s one of those meals that everyone looks forward to at the table, and leftovers reheat beautifully for lunch the next day. Whenever I make this, it feels like a perfect mix of comfort food and something a bit special without any extra effort.
Key Ingredients & Substitutions
Ground Beef: This gives the casserole its meaty, filling base. You can swap it with ground turkey or chicken for a lighter option, or even use plant-based crumbles for a vegetarian twist.
Bell Peppers: Red and green bell peppers add great color and flavor. If you don’t have both, any color bell pepper works fine. You could also add some diced zucchini or mushrooms for more veggies.
Rice: Long grain white rice is the classic choice here since it cooks well in the casserole. Brown rice is a healthier swap but will need longer baking time. Instant rice is not recommended as it may get mushy.
Cheese: The cheddar and mozzarella mix melts perfectly and adds creaminess. You can use all cheddar, all mozzarella, or sneak in some pepper jack for a mild kick.
How Do You Get the Rice Perfectly Cooked and Not Soggy?
Cooking rice right in the casserole is easy if you follow a few steps:
- Use the right amount of liquid (water or broth) so the rice absorbs it fully while baking.
- Mix uncooked rice directly into the meat and veggies for even cooking.
- Cover the casserole tightly with foil during baking to trap steam and cook rice evenly.
- Avoid opening the oven too often so heat and moisture stay steady.
- Let the casserole rest after baking for a few minutes—this helps the rice firm up a bit.
Equipment You’ll Need
- Large skillet – perfect for browning the ground beef and sautéing veggies all in one pan.
- 9×13-inch casserole dish – roomy enough for the whole casserole to bake evenly without spilling.
- Mixing spoon or spatula – handy for stirring the beef, veggies, and rice together smoothly.
- Aluminum foil – helps keep moisture in while the casserole bakes so the rice cooks perfectly.
- Measuring cups and spoons – for accurate rice, liquid, and seasoning amounts to ensure great flavor and texture.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter, leaner option that still tastes great.
- Add black beans or corn for extra texture and a touch of sweetness that balances the savory flavors.
- Stir in chopped mushrooms or zucchini to boost vegetable content and keep it hearty.
- Use pepper jack cheese instead of mozzarella for a mild spicy twist that adds a little kick.
How to Make Pioneer Woman Stuffed Pepper Casserole
Ingredients You’ll Need:
- 1 lb ground beef
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup long grain white rice, uncooked
- 1 (15 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder (optional)
- ½ teaspoon paprika
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley or cilantro, chopped (for garnish)
- 1 ¾ cups water or beef broth
Time Needed:
This dish takes about 15 minutes for preparation and around 1 hour for baking. Including resting time, plan for about 1 hour and 15 minutes total before enjoying your casserole.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish so the casserole won’t stick.
2. Cook the Ground Beef and Veggies:
In a large skillet over medium heat, brown the ground beef. Break it into small pieces as it cooks. Once browned, drain any extra grease. Now add the diced green and red bell peppers, onion, and minced garlic to the skillet. Sauté everything together for about 5 minutes until the veggies are soft.
3. Mix in Rice and Tomatoes:
Stir the uncooked rice, diced tomatoes (with juice), tomato sauce, salt, pepper, chili powder if using, and paprika into the skillet. Mix well so all the ingredients are combined.
4. Add Liquid and Simmer:
Pour in the water or beef broth and give everything a good stir. Let the mixture come to a gentle simmer on the stove.
5. Bake the Casserole:
Transfer the mixture to your prepared casserole dish, spreading it out evenly. Cover the dish tightly with aluminum foil and bake for 50 to 60 minutes, or until the rice is cooked and the liquid is absorbed.
6. Add Cheese and Finish Baking:
Remove the foil and sprinkle the shredded cheddar and mozzarella cheeses evenly over the top. Put the casserole back in the oven uncovered and bake for another 5 to 10 minutes, until the cheese is melted and bubbly.
7. Let It Rest and Serve:
Take the casserole out of the oven and let it rest for about 5 minutes. Sprinkle some fresh chopped parsley or cilantro on top for a fresh touch. Serve warm and enjoy!
Can I Use Brown Rice Instead of White Rice?
Yes, you can substitute brown rice, but it will require a longer baking time—about 20-25 minutes more—and possibly a little extra liquid. Keep an eye on it to make sure the rice cooks through.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the entire casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, bake it covered, then add the cheese and finish baking as directed.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through. If the casserole seems dry when reheating, add a splash of broth or water.
Can I Add Other Vegetables to This Casserole?
Definitely! Feel free to mix in diced zucchini, mushrooms, or even corn for added flavor and nutrition. Just sauté any extra veggies with the peppers and onions before mixing everything together.
